PIZZA SPOT RECIPES

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GARLIC PACKED PIZZA THAT'S SURE TO HIT THE SPOT - RECIPES



Garlic packed pizza that's sure to hit the spot - Recipes image

A popular dish at the Bread Bar in Hamilton, Ontario, this pizza is packed with garlic! Bring a breath mint and enjoy.

Provided by CTV.CA

Total Time 40 minutes

Yield 1 servings

Number Of Ingredients 7

1 ball pizza dough
1 cup White Sauce
3/4 cup shredded mozzarella cheese
3 ounces Brie, sliced
11 cloves of garlic confit
Handful of baby arugula
1 teaspoon grated lemon zest

Steps:

  • Place a pizza stone on the top shelf of the oven and preheat to 550 F or the highest setting. Let the stone heat for an additional 30 minutes after the oven has reached its set temperature. (If you don’t have a pizza stone, you can use a rimless baking sheet).
  • Generously flour a pizza peel or rimless baking sheet. Transfer the stretched dough to the peel or tray and give it a shake to ensure the dough is not sticking to it. Evenly spread the White Sauce over the pizza dough, stopping about 1inch from the edge. Scatter the mozzarella evenly over the sauce, then top with the Brie slices.
  • To transfer the pizza to the stone, place the peel over the stone and quickly pull the peel back towards you. (Or lift out the hot baking sheet, slide the pizza on to it, and return to the oven.) Bake for nine minutes (or eleven minutes if baking on a baking sheet), or until the edges are slightly charred and crispy. Keep a close eye on it.
  • Use the pizza peel to remove the pizza to a cutting board. Garnish with Garlic Confit, arugula, and lemon zest. Slice and serve immediately.

HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES



Homemade pizza dough recipe | Jamie Oliver recipes image

Once you've tried this easy pizza dough recipe, you'll never look back (trust me)

Total Time 20 minutes

Yield 8 medium-sized thin bases

Number Of Ingredients 5

1 kg white bread flour or Tipo '00' flour or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil

Steps:

    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Nutrition Facts : Calories 490 calories, FatContent 7.7 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 96.1 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.9 g fibre

















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